Food Lipids Chemistry, Flavor, and Texture

by Shahidi, Fereidoon; Weenan, Hugo

• ISBN13: 9780841238961
• ISBN10: 0841238960
• Format: Hardcover
• Copyright: 2006-01-26
• Publisher: American Chemical Society

Summary

Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes. Fats and oils profoundly affect our sensory perception and appreciation of foods. Fats and oils serve as a source of many flavor compounds, most of which result from oxidation of unsaturated fatty acids. The nose perceives these flavor molecules by chemoreception, and the texture of foods are related to their physicochemical characteristics and structure and thus are perceived by mechanoreception. However, the structural and physicochemical characteristics of fats and oils also strongly influence flavor release. Furthermore, recent studies suggest perception of fats and oils may also be mediated by chemoreception in the oral cavity. While fats and oils have beneficial ingredients because of their energy density, we should minimize their intake because obesity is a serious health risk. Additionally, some types of fat have been found to contribute to arteriosclerosis. Therefore, the food industry is particularly interested in developing foods that have the sensory and hedonic functionality with less fat.

Table of Contents

Preface	ix
Flavor
Importance of Non-Triacylglycerols to Flavor Quality of Edible Oils	3	(16)
Fereidoon Shahidi
Fayez Hamam
M. Ahmad Khan
Formation of Odor-Active Carbonyls in Self-Assembly Structures of Phospholipids	19	(16)
I. Blank
J. Lin
M. E. Leser
J. Loliger
The Effects of Diet, Breed, and Age of Animal at Slaughter on the Volatile Compounds of Grilled Beef	35	(14)
J. Stephen Elmore
Donald S. Mottram
Michael Enser
Jeffrey D. Wood
Flavor Release from French Fries	49	(12)
Wil A. M. van Loon
Jozef P. H. Linssen
Alexandra E. M. Boelrijk
Maurits J. M. Burgering
Alphons G. J. Voragen
Flavor Release from Food Emulsions Containing Different Fats	61	(12)
M. Fabre
P. Relkin
E. Guichard
Changes in Key Odorants of Sheep Meat Induced by Cooking	73	(14)
Valerie Rota
Peter Schieberle
Texture
Differential Retention of Emulsion Components in the Mouth after Swallowing: ATR FTIR Measurements of Oral Coatings	87	(8)
Harmen de Jongh
Anke Janssen
Hugo Weenen
The Role of Fats in Friction and Lubrication	95	(10)
J. F. Prinz
R. A. de Wijk
H. Weenen
Prediction of Creamy Mouthfeel Based on Texture Attribute Ratings of Dairy Desserts	105	(14)
H. Weenen
R. H. Jellema
R. A. de Wijk
Effects of Structure Breakdown on Creaminess in Semisolid Foods	119	(14)
Hugo Weenen
Chemistry and Rheology of Cheese	133	(12)
Michael H. Tunick
Diane L. Van Hekken
Flavor and Texture
How Lipids Influence Flavor Perception	145	(14)
Kris B. de Roos
Release of Flavor from Emulsions under Dynamic Sampling Conditions	159	(12)
R. S. T. Linforth
A. J. Taylor
Fat Reduction in Foods: Microstructure Control of Oral Texture, Taste, and Aroma in Reduced Oil Systems	171	(20)
G. J. van den Oever
Effect of Composition of Triacylglycerols on Aroma Volatility: Application to Commercial Fats	191	(14)
Natacha Roudnitzky
Gaelle Rondaut
Elisabeth Guichard
Fatty Acid and Volatile Flavor Profiles of Textured Partially Defatted Peanuts	205	(16)
Margaret J. Hinds
M. N. Riaz
D. Moe
D. D. Scott
Author Index	221	(2)
Subject Index	223